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Cheesemaking

As we continue to grow our portfolio of products for the Dairy and Brewery industries, we are pleased to announce being appointed the exclusive distributor for all Plevnik products for Australia and New Zeland.

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Our Cheesemaking Recipes!

“Your ultimate beginner’s guide for cheesemaking 101”

Preventing Temperature Drift and Cleaning Delays with a Stainless Steel Milk Tank

Control milk temperature and cut cleaning delays with a stainless-steel milk tank sized for your milk load, milk cooling duty and documented cleaning cycle. A stainless-steel milk tank holds milk temperature more reliably when its chiller matches the incoming milk load and its insulation limits heat gain. Cleaning moves faster when milk residue is removed…

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Sizing a Stainless Steel Milk Tank for Daily Cheese Production and Batch Scheduling

A stainless-steel milk tank should hold the greatest milk volume waiting between milking and the next cheese batch. Size it from your real daily milk flow, batch timetable, temperature control needs and clean-down window. This keeps milk storage matched to production without forcing you to hold more milk than your process needs. Daily Milk Volume…

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Raw Milk Cooling Before Cheesemaking: Choosing a Milk Tank with the Right Chilling and Cleaning Setup

Raw milk should enter a milk tank that provides rapid cooling to the temperature set in your food safety program and holds it there until cheesemaking starts. The chiller and cooling systems must suit your milk volume, starting temperature and filling pattern. Your cleaning setup matters just as much as milk cooling. Milk residue left…

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On-Farm Milk Collection for Cheesemaking: Choosing a Milk Tank for Safe Transport and Short-Term Holding

Choose a milk tank that holds your planned collection, protects chilled milk from heat, supports easy cleaning and empties cleanly into your cheese room. For short-term milk storage, cooling capacity must match your milk temperature, holding time and required milk quality. The dairy equipment setup must also fit the limits in your food safety program….

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